Salmon fillets are grilled and arranged atop a bed of baby lettuce and fennel glistening with a basil-kissed citrus salsa.

Grilled Salmon with Citrus Salsa and Baby Greens

2 oranges, peeled, cored and chopped
1/4 cup finely chopped red onion
5 basil leaves, thinly sliced
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons fresh orange juice
1 teaspoon seasoned rice-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra virgin olive oil
4 (5 to 6-ounce) salmon filets
1 (5-ounce) package DOLE® Sweet Baby Lettuces or other DOLE salad variety
1/2 bulb fennel, thinly sliced

1. Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
2. Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to12 minutes, depending on thickness.
3. Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.

Makes 4 servings.

Recipe and photograph provided courtesy of Dole, through ECES, Inc., Electronic Color Editorial Services.